Bloomed, Smoked, or Toasted Spices: Which One is Best? Great Advice for Greater Spice When it comes to cooking, the word “bland” or “boring” should never come within the stratosphere of favorite meals. That is why food lovers around the world are constantly finding new ways to unlock a world of flavor. Take your favorite spices, for example. Sure, sprinkling them on top of your meals is fine, but have you tried blooming, smoking, or toasting your spices for even more flavor? Blooming with Flavor You don’t have to have a green thumb to bloom your ...

Best Fenugreek Substitute? Fenugreek seeds have a somewhat bitter taste, similar to celery, maple syrup or burnt sugar, and are often used to make medicine. However, fenugreek, like many spices has a far more pleasant taste when cooked. The seeds are the most widely used part of fenugreek, which are usually dried and ground. The leaves are often used in cooking as well. Fenugreek is used in many curry powder blends, such as garam masala, as well as in other Indian spices & blends, plus Indian dishes like chutneys. ...

Best Ancho Chili Powder Substitute? Ancho chile powder is a staple in Mexican cuisine and is one of the most popular spices in the region, part of its ‘holy trinity’ -- this powder has moderate heat and is made from dried and ground poblano chiles. This spice is usually used in sauces, salsa, and most especially Mole. Ancho chile powder is easy to find almost anywhere. Many specialty Mexican groceries and some supermarkets may carry ancho pepper powder. This spice has a sweet and earthy flavor that imparts a fruitiness to dishe...

Best Allspice Substitute? Need an allspice berries replacement in a hurry? We've got the best substitutes using the spices you probably already have on your shelf. Sometimes referred to in Jamaica as “pimento” (Spanish for “pepper”), allspice got its name because its flavor shares some of the characteristics of these three spices along with that of peppercorns. Allspice berries are core flavor base of many South Asian dishes and varies regionally as well as from one cook to another. Be wary of pre-ground allspice ...

Making Ribs Is as Easy as 3-2-1 Photo by Z Grills Australia on Unsplash Nothing but time and a fresh rack of ribs on your hands? You’re in luck! Today we’re diving into the absolute best way to cook a rack of ribs, using the 3-2-1 method. Keep scrolling for everything you need to know about making the best ribs you’ve ever had. What is the 3-2-1 Method for Grilled or Smoked Ribs? Named after the three sets of cooking times, this rib technique is (in our humble opinion) the only way to make ribs. Cooked low and slow, about...

Best Chili Powder Substitute? Chili powder is the dried, pulverized fruit of varieties of chili peppers. Some Chili powders have an addition of other spices, called a chili powder blend. It’s used to add pungency and flavor to dishes. It’s used in many cuisines, such as Tex-Mex, Indian, Korean, and Portuguese. If you have a love for cooking, you most likely had to deal with running out of an ingredient that your recipe calls for. Most Tex-Mex dishes like tacos or Chili con Carne calls for chili powder, but what if you for...

Memphis BBQ; Everything You Need to Know, and More... Photo by Heidi Kaden on Unsplash Memphis has been long-credited for its insanely delicious barbecue scene, but we realized that many people don’t actually know why that is. So today, we’re getting to the bottom of this heavenly Southern staple. What Is Memphis Barbecue? The gorgeous state of Tennessee is known for several attractions: the Great Smoky Mountains, the Nashville music scene, and most importantly, Memphis barbecue. But, what is Memphis barbecue exactly? How is it different fro...

The Best Spices for Mac and Cheese Mac and cheese is an All-American favorite served as a side or as a main course. It is delicious as is when made traditionally with cheese, butter, and milk however adding a few spices can elevate the dish. Upgrade your Mac and Cheese to the best comfort food by adding these mix of spices! Cayenne, Nutmeg, Black Pepper, and Dry Mustard This blend of spices would pack a little bit of heat and tang to your creamy mac and cheese. These spices will cut through the hearty flavor of the cheese an...

White Pepper vs. Black Pepper There is more than one type of pepper. Know the primary differences to use them effectively while cooking. A dish is never complete without its seasonings and spices. Pepper, one of the oldest spices in the world, is always a household and restaurant favorite. It was common in ancient healing practices back then due to its healing properties. Now, it’s used in almost all dishes that you can think of. Some people choose between black or white pepper purely for aesthetic purposes, depending on ...

Best Chipotle Powder Substitute? Chipotle powder is made from just one ingredient: dried, smoked jalapeno peppers. They are then crushed into powder form, in pure, simplistic flavor glory. While you're in a pinch, check out these chipotle powder substitutes. For next time, order our ground, smoked chipotle powder in all sizes - the flavor is hard to beat. Best Chipotle Powder Substitute Smoked paprika Chili powder Ancho chili powder Smoked paprika will provide a similar earthy smoke as chipotle powder. Both are made from...

Paprika vs. Chili Powder: Understanding the Spice Spectrum When it comes to the world of spices, a common question arises: Is chili powder and paprika the same? The answer is both simple and complex. Both paprika and chili powder play integral roles in culinary traditions worldwide, yet they are distinct in their composition, flavor, and use. What Is Paprika? Paprika, a Hungarian term for pepper, is a ground spice made from dried red peppers. Depending on the preparation method, it varies in flavor from sweet to spicy and even smoked. Hungarian and S...

How to Use Herbs de Provence An Herb of All Trades They say that a jack of all trades is a master of none, but oftentimes better than a master of one. We couldn’t agree more. Offering a cornucopia of cuisine versatility, Herbs de Provence effortlessly enhances any meal with its aromatic, savory nature. And we mean any meal. The Delicious Taste of Versatility Every diet, taste, and cuisine preference has room for interpretation when it comes to Herbs de Provence. Perfect on chicken, lamb, fish, and vegetables, our Herb...

North Carolina Barbecue: My Way Or the Highway Nearly everyone in North Carolina will agree that barbecue is a mealtime staple. However, pigs will fly before everyone agrees on the best way to cook barbecue. For many, this conjures up whole-hog versus shoulder and vinegar- versus ketchup-based sauces. But the real competition heats up at the grill. Bring on the Heat Direct cooking is prominent in Western Carolina-style barbecue, placing the meat directly above the flame for a crisp, slightly charred outside and tender, juicy inside. Fast...

A Lesson in Louisiana Home to delicious food, exciting celebrations, and jazz music that will make even the self-proclaimed non-dancers do a little shimmy, Louisiana is a hub for vibrant culture. And while said culture has grown exponentially since Louisiana’s founding, we can credit much of what we see today to one of the “first families” of the state: The Creoles. With a mix of African American, Native American, French, and Spanish heritage that can be traced back 300 years in Louisiana, the roots of Creole cult...

Any Barbecue Sauce You Can Do I Can Do Better... First in flight, first in freedom, and first to tell you that their neck of the woods has the best barbecue, North Carolina is famous for its heated barbecue sauce rivalry. But who will you be going ham for? Pig-Time Competition If you want your barbecue sauce to be tangy and sharp with a little kick of spice, you will be cheering for Eastern Carolina. Dressing the entire hog in a thin sauce comprised of vinegar, peppers, and/or spices, Eastern Carolina barbecue sauce offers melt-in-your-mou...

A Pepper a Day Keeps Dull Flavors Away Is your spice rack taking over your kitchen? If you were part of the Spice Girls, would your name be Foodie Spice? Then you are in the right place. If you have been looking to spice things up in the kitchen, you will love February’s Xinjiang Blend. A feisty mix of cumin, red Szechuan peppercorns, dried Szechuan chile flakes, black peppercorns and more, this blend can easily become the foundation of some new favorite meals. A Passport for Your Palate While you can go to Paris for fluffy croiss...